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Chef2Chef Recipe Club - Volume 3 Issue 119 - December 12, 2002 Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net Un/Subscribe: http://chef2chef.net/news/subscribe.htm -------------------------------------------------- Hello Recipe Club, For many years I worked in a high-end steakhouse. We also serve wild game and seafood, but the Prime Rib was King! We'd serve over 40,000 lbs. of Prime Rib from December 15th through the end of March each ski season. You'd think I'd be tired of eating Prime Rib but I still love it. Try to buy choice meat when selecting your roast and remember to allow the cooked roast to rest for at least 20 minutes before carving. Personal Chef Terry Henderson has a great roast rib recipe for you today and a couple others. Save this one it sounds great! Visit Terry's site here: http://www.canadianpersonalchefalliance.com -------------------------------------------------- Rib Roast with Burgundy Sauce Ingredients: 1/2 teaspoon salt 1/4 teaspoon dried basil leaves 1/4 teaspoon dried marjoram leaves 1/4 teaspoon rubbed savory 1/4 teaspoon dried thyme leaves 1/8 teaspoon black pepper Standing 3-rib roast of beef, bone in (8 to 9 Ibs) 1 teaspoon liquid gravy seasoning 1/2 cup Burgundy wine Burgundy Sauce: 6 tablespoons roast beef drippings 1/4 cup unsifted all-purpose flour 1/2 teaspoon salt Dash black pepper 2 cans(10 1/2oz size) condensed beef broth, undiluted 1/2 cup Burgundy wine Directions: Preheat oven to 325F. Mix salt, herbs and pepper. Rub herb mixture into beef on all sides and stand roast fat side up in shallow roasting pan. Insert meat thermometer through outside fat into the thickest part of the meat. (Thermometer should not rest in fat or on bone.) Mix liquid gravy seasoning with 1/2 cup Burgundy. Spoon some over beef; place beef in oven uncovered. Roast, basting several times with remaining Burgundy mixture, 3 1/2 hours for rare (140F), 4 1/2 hours for medium (160F), 5 hours for well done (170F). I prefer to cook it for 4 hours. When roast is done, lift with two large forks and place on heated platter, cover with aluminum foil. Pour off drippings and reserve. Let roast stand in a warm place while you make gravy. Roast will be easier to carve after standing 20 to 30 minutes. Prepare Burgundy Gravy: Return 6 tablespoons reserved drippings to roasting pan. Stir in flour, salt and pepper to make a smooth mixture. Gradually add the beef broth and Burgundy, stirring until the mixture is free of lumps. All browned bits from roasting pan should be loosened and dissolved in broth mixture. Bring gravy to boiling, stirring constantly. Reduce heat and simmer 5 minutes, stirring constantly. Season with salt and pepper. Makes 3 cups gravy. To serve: Using a large sharp carving knife, carve across roast toward bone. Cut along bone to remove slices. Slide a knife under meat slice to place on serving Platter. Serve with Burgundy Gravy. CARVING TIPS Place the rib roast on a platter so that the cut surface is up and the ribs are to your left. Insert a carving fork into the roast below the top rib. Using a very sharp carving knife, cut horizontally from the outside toward the bone. Then cut vertically along the bone with the tip of the knife to release the slice of meat. Slide the knife under the slice of meat, steady the meat with the fork and transfer it to a serving dish. Continue carving meal, cutting thin or thick slices as desired. Serves 8-10 -------------------------------------------------- SAUCE'EM AWESOME You won't believe your tastebuds with Minor's Elegant but Easy "No-Cook" Classic Sauce Concentrates. Why spend all day over a hot stove when you can be done in minutes and achieve scratch-quality flavor? There's no need to reduce stock for 3 days for a Demi-Glace. You don't have to worry about how much cheese to use in the Alfredo. Double boilers and breaking sauces are a thing of the past for Hollandaise. If you can boil water, you can now serve elegant sauces in about 5 minutes. Think of how nice one of these sauces will dress up a special holiday or family dinner. Try Demi-Glace, Alfredo, Hollandaise, Burgundy, Green Peppercorn, Thai Peanut, and White Wine Cream Sauce and you'll know why... Chefs Make It - Chefs Use It For a limited time get FREE shipping on all orders over $25.00. FREE recipes from the Minor's chefs are included with most orders. Offer expires December 31, 2002. Visit - SOUPBASE.COM by clicking the link below and take advantage of this special offer now... http://www.1shoppingcart.com/app/adtrack.asp?AdID=23088 Or, you can call 800-827-8328 to order by phone or for answers to your questions. -------------------------------------------------- Broccoli and Cheese Ingredients: 2 or 3 broccoli heads with the trunk cut off 1/2 lb Velveeta cheese (optional) or 8 oz. shredded medium or sharp cheddar cheese (my choice) Butter Directions: I use an old English cheddar, but you can use Velveeta or cheese whiz if you prefer, just follow the melting instructions on the box or the jar. Cook broccoli until BRIGHT green and tender not soft and dark green. Strain well. Add to an oven baking dish, toss with a few pats of real butter. Cover the top with cheese, cover and bake for 15 minutes or until melted. Temperature doesn't really matter, 350 - 400 is fine. -------------------------------------------------- Nestlé FoodServices Surprise Prize Package Sweepstakes December 1, 2002 to January 1, 2003 You could win one of more than 500 packages, filled with fun and exciting prizes, just for registerinwith NestléFoodServices.com. Plus, you'll enjoy other promotions and offers exclusive to registered site members. There will be hundreds of winners—why not you? Register today for your chance to win. http://html.chef2chef.net/goto.php?id=231 -------------------------------------------------- Honey Bread Pudding Serving Size: 8 Ingredients: 8 cups egg bread -- cubed 1 cup raisins 3 cups 2% low-fat milk 1 cup evaporated low-fat milk 6 eggs -- beaten 1/2 cup honey 1 tablespoon grated orange peel 1 teaspoon vanilla 1 teaspoon ground cinnamon Arrange bread and raisins in bottom of lightly greased shallow 2 quart baking dish. Beat remaining ingredients in a large bowl until well blended. Pour over bread cubes in baking dish and let stand for 1 hour, or until liquid is absorbed. Bake at 375ºF for 45 to 50 minutes, or until knife inserted near center comes out clean. -------------------------------------------------- WWKitchens.com Christmas is coming up! Is YOUR Kitchen ready? World Wide Kitchens (wwkitchens.com) -- featuring holiday specials, promos & more in cooperation with cooking.com. If it's not in your kitchen, try ours! Huge selection of cooking tools, bake-ware, table service & small appliances. Gourmet, specialty and international foods. Even an online butcher shop! NEW contests, cooking forums, our HUGE food glossary, tips & techniques. Did we mention over 5000 recipes?? VISIT us this holiday season at: http://html.chef2chef.net/goto.php?id=232 -------------------------------------------------- Shopping Lists: Salt dried basil leaves dried marjoram leaves rubbed savory dried thyme leaves black pepper Standing 3-rib roast of beef, bone in (8 to 9 Ibs) liquid gravy seasoning all-purpose flour salt black pepper 2 cans(10 1/2oz size) condensed beef broth, undiluted Burgundy wine 2 or 3 broccoli heads 1/2 lb Velveeta cheese (optional) or 8 oz. shredded medium or sharp cheddar cheese (my choice) Butter 8 cups egg bread raisins 2% low-fat milk evaporated low-fat milk 6 eggs honey orange peel vanilla ground cinnamon -------------------------------------------------- QUESTIONS, Comments, Technical Support: http://forums.chef2chef.net -------------------------------------------------- ARCHIVE: All Club e-mails are archived each Friday at: http://chef2chef.net/news/club/ -------------------------------------------------- |